Changing up your diet is a great way to reboot your body. If you find yourself developing issues surrounding digestion or just don’t like the way you're feeling, your diet can have a huge impact. Substituting non-dairy products into your daily routine along with gluten free options is a great and easy way to start. For many people, it may seem intimidating and much more of a challenge in the kitchen to prepare these diet-based meals. However, here are some tasty and easy recipes to get you started.
No-Bake Energy Bites
If your just looking for a quick snack to start your day or something filling in between meals, these grab-and-go gluten and dairy-free no bake energy bites are simply amazing! They are to be stored in the fridge and enjoyed at anytime of the day. This recipe makes about 26 bites.
- 1 cup gluten free oats
- ⅔ c coconut flakes
- ½ c plus 1tbsp creamy peanut butter
- ½ c ground flax seed
- ⅓ c honey
- 1 tbsp chia seed
- 1 tsp vanilla extract
- Optional Ingredients (choose 1 or 2): ½ c dairy free chocolate chips, ½ c chopped peanuts, ½ cup raisins or ½ cup cranberries
- In a medium size bowl mix all ingredients well.
- Cover and place in the refrigerator for 15-20 minutes
- Remove from the refrigerator and roll into small 1 inch bites.
- Place energy bites into an airtight container. Store in the refrigerator.
Recipe from: Eating Gluten and Dairy Free
Homemade Nut Bars
These homemade nut bars only require 5 ingredients. These bars are another great on-the-go snack that doesn't take too much time to prepare.
- 1 cup unsalted almonds
- ½ cup unsalted peanuts
- ½ cup any gluten-free cereal (your preference, flakes work the best)
- ¼ teaspoon salt
- ¼ cup maple syrup
- Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper.
- Add almonds, peanuts, cereal and salt to a large bowl. Stir until well mixed. Pour maple syrup over this mixture. Fold until well incorporated.
- Pour this mixture into the prepared baking pan. Using a rubber spatula, smooth into a tightly packed, even layer. Bake for 30-40 minutes (mine took 35 mins). Bars must bake thoroughly, or they won’t hold together when cooled.
- Allow to cool for 1 hour, or until completely cooled. Slice into 12 bars.
Recipe from Beaming Baker:
Portobello Mushroom Pizza
Many think these types of dietary restricting meals can take hours of work and preparation, but this recipe only takes 30 minutes and is absolutely remarkable. Didn’t think you’d be able to eat pizza? This healthy off-spin of pizza is just mouthwatering. Portobello Mushroon Pizza! Don’t forget you can add your own toppings to this meal.
- 1 Tbsp coconut oil
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 2 cups cherry tomatoes
- 1.5 Tbsp balsamic vinegar
- 2 cups baby spinach or sliced kale
- sea salt and black pepper to taste
- 4 portobello mushroom caps
- 1 cooked chicken breast or 1 cup cooked lentils
- Preheat grill to medium heat.
- Add coconut oil to a large skillet over medium heat. Add onions and sauté for 5 minutes or until translucent. Add garlic and cherry tomatoes. Sauté for another 5 minutes or just until tomatoes start to burst. Turn off the heat and add in the balsamic vinegar and baby spinach. Continue to sauté just until baby spinach is wilted. Season the mix with sea salt and black pepper to taste, and set aside.
- Fill the inside of each mushroom cap with the tomato and onion mixture. Add diced chicken or lentils on top. Place directly on the grill and grill for 10 minutes.
- Remove from oven and slice into halves or quarters. Serve immediately as is, or over a bed of greens. Enjoy!
- No Grill: These can be made in the oven by preheating to 420 degrees F and baking for 10 to 12 minutes.
Recipe from Culinary Nutrition:
Next up on the menu Southwestern Corn and Sweet Potato Bowls! These southwestern bowls are both vegan and gluten-free. These are feel good ingredients. This refreshing recipe serves four and takes about 25-30 minutes to prepare and enjoy!
- 1 cup show grain brown rice
- 1 Tablespoon olive oil
- 1 small onion chopped
- 3 sweet potatoes peeled and sliced
- 2 ears corn kernels sliced off
- 15 ounces black beans drained and rinsed
- 1 Tablespoon cumin
- 1/3 teaspoon garlic powder
- 1 1/4 teaspoon sea salt
- 1/2 teaspoon pepper
- Place the brown rice in a pot with 1 3/4 cups water and a drizzle of olive oil. Bring to a boil and reduce heat to low. Cover the pan and cook on low for about 30 minutes.
- In a large skillet, sauté the onion and the sweet potatoes in the olive oil over medium heat. Cook until tender, about 20 minutes. Add the spices and stir.
- Add the black beans and corn, and cook for about 5 minutes, until the corn is done and everything is heated through.
- Put a scoop of rice in each bowl and top with the vegetables. Garnish with fresh cilantro.
Recipe from The Pretty Bee
Soft-Baked Almond Flour Chocolate Chip Cookies
Have a sweet tooth? Here is a recipe for sea salt chocolate chip cookies that satisfies that sweet and salty craving!
- 2 tablespoons solid coconut oil
- 3 tablespoons pure maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups almond flour or almond meal
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine-grain sea salt
- 1/2 cup dairy free mini semi-sweet chocolate chips
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
- Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together - this may take a minute or two. Add the egg and vanilla and whisk together until combined.
- In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
- Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
- Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
Recipe from The Kitchen Treaty
These are just a couple options to the endless amount of different cuisines you can experiment with. These simple and easy dishes will give your body a reboot. Even if this diet change isn’t for you, these beginner recipes are still a delicious way to change it up in the kitchen!
Treat yourself to a recoup or recoup cocktail while you are whipping up your new creation. Recoup is dairy-free and gluten-free so pair it with a gluten-free liquor like tequila or gin with some inspiration from our blog.